Chocolate Caramel Toffee Bars Recipes

CHOCOLATE-TOFFEE-CARAMEL BARS

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips, vanilla chips and candy bar pieces. (Mixture will be thick.) Press half of mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.
• Meanwhile, in medium saucepan, combine margarine, caramels and condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally.
• Remove partially baked crust from oven. Slowly pour caramel mixture evenly over crust. Crumble remaining cake mix mixture over caramel.
• Return to oven; bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.

TERRIFIC TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish.
• Bake in preheated oven until crust is light brown, 25 to 30 minutes.
• Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.

CHOCOLATE-CARAMEL MATZO TOFFEE

Steps:

• Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
• In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
• Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you've used different kinds of chocolate, you can swirl them together decoratively.
• Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.

CHOCOLATE-TOFFEE-CARAMEL BARS

Steps:

• In a mixing bowl, add the cake mix, oil, and eggs; stir to combine.
• Add in the chocolate chips, vanilla chips, and candy bar pieces (mixture will be thick).
• Press half the mixture into a greased 13x9 inch baking dish.
• Bake at 350° for 10 minutes.
• In a saucepan, add the margarine, caramels, and condensed milk.
• Cook over med-low heat until the caramels melt and mixture is smooth, stir frequently.
• Pour caramel mixture over baked crust; spread evenly.
• Crumble remaining cake mix mixture over the caramel layer.
• Place back in the oven; bake 25-30 minutes or until the top is set and edges are deep golden brown.
• Cool for 20 minutes.
• Run a knife around sides of pan to loosen bars.
• Cool 40 minutes.
• Refrigerate 1 hour.
• Cut into bars.
• Store in refrigerator.

CHOCOLATE TOFFEE CARAMEL BARS

Steps:

• Heat oven to 350 degrees F. Grease a 13" x 9" pan. In a large bowl, combine cake mix, oil and eggs, blending well. Stir in chocolate chips, vanilla chips and candy bar pieces (Mixture will be thick). Press half of mixture in bottom of greased pan. Bake at 350 degrees F for 10 minutes. Heat caramels, butter and sweetened condensed milk until caramels and butter melt. Stir together to blend. Pour half mixture over the warm layer in the pan. Sprinkle the other half of the cake mixture over the caramel layer and drizzle remainder of the caramel mixture over the top. Return to the oven and bake until the edges start to brown. Let cool and cut into bars. Recipe Source: The Pillsbury 37th Annual Bake Off

CHOCOLATE CARAMEL TOFFEE BARS

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 9×13" baking pan. Line it with parchment paper so that you can easily remove the bars.
• Using a mixer, cream the butter and brown sugar until smooth - about 2 minutes.
• Add the egg and vanilla. Mix again, scraping the sides of the bowl as needed.
• Add the flour and mix until just combined. The mixture will be thick and moist.
• Place the mixture into the prepared pan and press along the bottom to cover it evenly.
• Bake for 18 minutes or until the shortbread is set and just slightly browned around the edges.
• When the bars come out of the oven, immediately place the unwrapped Milk Chocolate Caramel Squares on top of the shortbread crust. Let them sit for about 5 minutes to melt. The cookie bars should be warm enough to melt the chocolate if you put them on right away. If they are not melting, place them in the oven (the oven can be turned off... it will still be warm from baking) for about 2-3 minutes or until the caramel squares are melted.
• Use a spatula to smooth the chocolate and caramel evenly.
• Immediately sprinkle on the toffee and chopped caramel squares.
• Allow the chocolate to set. This will take a couple of hours.
• When the chocolate is still slightly soft, use a sharp knife to cut the bars.
• Store in an airtight container at room temperature for 4-5 days. Or freeze for up to 6 weeks.

FUDGY CHOCOLATE CHIP-TOFFEE BARS

Steps:

• Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
• In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
• Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
• In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
• Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

MASCARPONE CHOCOLATE TOFFEE BARS

Steps:

• Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
• Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.
• In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
• Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
• Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
• *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.

CHOCOLATE TOFFEE BARS

Steps:

• Heat oven to 350°F. In small bowl, mix crust ingredients until well blended. Press in bottom of ungreased 13x9-inch pan. Bake 8 to 10 minutes or until lightly browned. Cool slightly, about 5 minutes. Increase oven temperature to 375°F.
• Meanwhile, in medium bowl, mix 1 cup brown sugar, 2 tablespoons flour, the baking powder and eggs until well blended. Stir in chocolate chips and nuts. Pour topping evenly over crust, spreading slightly if necessary.
• Bake 13 to 18 minutes or until deep golden brown and center is set. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows.

TOFFEE COFFEE CHOCOLATE CARAMEL BARS

Steps:

• Preheat oven to 350°F.
• Grease a 9 x 13 pan.
• Beat together the cake mix, oil, ½ cup coffee and eggs.
• Add Swirled Chocolate-Caramel chips in the mix with a wooden spoon.
• Spoon approximately ¾ of the mixture into the bottom of prepared pan. Press with spatula to spread it to cover the bottom.
• Bake this layer for 10 minutes.
• In a double boiler or saucepan on low heat, warm the butter, chocolate covered caramels, ½ cup coffee, and condensed milk until all items are blended together and smooth. Continually swirl with a wooden spoon to prevent burning.
• Pour the filling over the partially baked crust.
• Sprinkle with 1/2 cup pecans.
• Spoon the remaining ¼ batter mix over the pecans.
• Finish by sprinkling with chopped toffee bars and remaining 1/2 cup pecans.
• Bake an additional 30 minutes.
• Allow the pan to cool completely and cut into square bars.

CHOCOLATE CARAMEL BARS

Steps:

• In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy. Beat in dry cake mix and remaining milk., Spread half of the dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips. , Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes.

TOFFEE CARAMEL BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking pan with cooking spray.
• Mix the cake mix, melted butter, and half of the evaporated milk in a large bowl. Pat half of the mixture into the bottom of the prepared pan, reserve the remaining half for later use. Bake for 6 to 8 minutes. Remove baking pan from the oven; immediately sprinkle with toffee chips.
• Place the caramels and the remaining half of the evaporated milk in a microwave safe bowl. Microwave on High in 1 minute intervals, stirring after each minute, until caramels are melted. Top the toffee chips with the melted caramel. Crumble the reserved cake mixture over caramel layer.
• Return the baking pan to the oven; bake for 15 minutes. Allow to cool completely before cutting into 24 bars.